Muffin Pan (Individual) Quiches

Individual servings of quiche that can be served immediately after baking, or  refrigerate for quick grab-and-go breakfasts. Or, pair with a salad or vegetables, and roll or toast for a light evening meal. 

Muffin Pan Quiches    12 to 14 individual quiches (depending on muffin pan size)

10 large eggs

1/2  cup milk or cream

1 cup shredded Cheddar cheese

1/2 cup chopped vegetables such as bell peppers, tomatoes, onions

1/2 cup cooked crumbled bacon or sausage (optional)

Salt and pepper to taste

Non-stick cooking spray

1. Preheat oven to 350°F. Spray muffin tin with non-stick cooking spray to prevent the egg bites from sticking. (Custard cups could also be used.)
2. Chop up any vegetables; cook bacon or sausage and then chop up.
   
   
   
3. In a medium mixing bowl, whisk together the eggs, milk or cream, salt, and pepper. Make sure to whisk until the yolks and whites are fully combined. 
   
   
   
4. Place a handful of the chopped veggies, meat and a bit of cheese into each cavity of the muffin tin.
   
   
   
5. Carefully pour or ladle the egg mixture into the muffin tin, filling each cup about 3/4 of the way full.
   
   
   
6. Use a fork to stir each muffin cavity to ensure the ingredients are well mixed into the egg mixture.
7. Bake in the preheated oven for about 12 to 18 minutes, or until the egg bites are set in the middle and slightly golden on top.
8. Let the egg bites cool for a few minutes before using a butter knife or spatula to gently loosen and remove them from the tin.
9. Serve the egg bites warm. Leftovers can be stored in the refrigerator for up to 4 days, or frozen for up to 2 months. Reheat in the microwave for 10 seconds when ready to eat.
   
   
   

Recipe without photos . . .  Muffin Pan Quiches    12 to 14 individual quiches (depending on muffin pan size)

10 large eggs

1/2  cup milk or cream

1 cup shredded Cheddar cheese

1/2 cup chopped vegetables such as bell peppers, tomatoes, onions

1/2 cup cooked crumbled bacon or sausage (optional)

Salt and pepper to taste

Non-stick cooking spray

1. Preheat oven to 350°F. Spray muffin tin with non-stick cooking spray to prevent the egg bites from sticking. (Custard cups could also be used.)
2. Chop up any vegetables; cook bacon or sausage and then chop up.
3. In a medium mixing bowl, whisk together the eggs, milk or cream, salt, and pepper. Make sure to whisk until the yolks and whites are fully combined. 
4. Place a handful of the chopped veggies, meat and a bit of cheese into each cavity of the muffin tin.
5. Carefully pour or ladle the egg mixture into the muffin tin, filling each cup about 3/4 of the way full.
6. Use a fork to stir each muffin cavity to ensure the ingredients are well mixed into the egg mixture.
7. Bake in the preheated oven for about 12 to 18 minutes, or until the egg bites are set in the middle and slightly golden on top.
8. Let the egg bites cool for a few minutes before using a butter knife or spatula to gently loosen and remove them from the tin.
9. Serve the egg bites warm. Leftovers can be stored in the refrigerator for up to 4 days, or frozen for up to 2 months. Reheat in the microwave for 10 seconds when ready to eat.

 

Crock Pot Black Eyed Peas

Surely we are destined to have good luck in 2024 as we served black eyed peas and a green salad containing cabbage on New Year’s day . . . both foods that are associated with good luck. This year I started with the dried peas and used the crock pot for a long, slow cooking time that infused them with lots of flavor. 

Soaked peas ready for the long, slow cooking process.

Crock Pot Black Eyed Peas  About 8 to 10 servings 

1 lb. dry black-eyed peas

32 oz. box chicken broth

14 oz. can tomatoes

Ham bone, ham hocks or about 1 cup+ diced ham 

1 onion, diced

2 teaspoons minced garlic  

1 teaspoon black pepper

--- 

Cooked rice for serving (we like to use basmati rice flavored sautéed onions and fresh parsley)

1. To soak or not to soak? Soak the black-eyed peas overnight  and in n the morning drain the water. Or, skip the soaking and, cook on HIGH for 7 hours without opening the lid during the cooking time.
2. Add the chicken broth, can of diced tomatoes, ham, onion, garlic, and pepper; stir.
3. Cover and cook on LOW for 10 hours or HIGH for 6 hours. Do not open the lid during the cooking time.
4. To serve: Spoon cooked rice in the bottom on the bowl and top with black eyed peas. 

 

Chicken Tortilla Soup, Crockpot-style with Crispy Tortilla Chips

Assemble it and forget it! The recipe was exactly was I had it mind for an easy, comfort food soup on a cold, rainy day. Crispy Tortilla Chips are an added treat!

We garnished the soup with fresh cilantro, grated cheese & sour cream. 

Chicken Tortilla Soup, Crockpot-style  with Crispy Tortilla Chips 6 servings

Soup:







1 tablespoon olive oil

1 onion chopped

3 cloves garlic large, minced

2 teaspoons ground cumin

2 teaspoons chili powder

1 (14 oz.) can crushed tomatoes

1 (10 oz.) can Rotel tomatoes

4 cups chicken broth

1 (14 1/2 oz) canned black beans, drained and rinsed

1 cup frozen corn

2 chicken breasts

1/4 cup fresh cilantro, or 1 to 2 tablespoons dried cilantro

1 teaspoon kosher salt & 1/2 teaspoon black pepper

Crispy Tortilla Chips:

6 6-inch corn tortillas cut ¼-inch strips

Oil for frying

1. Soup: Cook onion, garlic and jalapeño in olive oil. Add to the bottom of a slow cooker.

2. Add remaining soup ingredients to the slow cooker and cook on high for 4 hours. 
   
3. Shred chicken and add back to the pot. Taste and adjust seasonings as needed.
   
4. Serve with tortilla strips.

5. Crispy Tortillas: Heat oil over medium-high heat a small pan. 
6. Add tortilla strips in small batches and fry until crisp. 
7. Drain on paper towels and salt.

Recipe without photos . . . Chicken Tortilla Soup, Crockpot-style  with Crispy Tortilla Chips 6 servings

Soup:







1 tablespoon olive oil

1 onion chopped

3 cloves garlic large, minced

1 jalapeño diced and seeded, optional

2 teaspoons ground cumin

2 teaspoons chili powder

1 (14 oz.) can crushed tomatoes

1 (10 oz.) can Rotel tomatoes

4 cups chicken broth

1 (14 1/2 oz) canned black beans, drained and rinsed

1 cup frozen corn

2 chicken breasts

1/4 cup fresh cilantro, or 1 to 2 tablespoons dried cilantro

1 teaspoon kosher salt & 1/2 teaspoon black pepper

Crispy Tortilla Chips:

6 6-inch corn tortillas cut ¼-inch strips

Oil for frying

1. Soup: Cook onion, garlic and jalapeño in olive oil. Add to the bottom of a slow cooker.

2. Add remaining soup ingredients to the slow cooker and cook on high for 4 hours. 

3. Shred chicken and add back to the pot. Taste and adjust seasonings as needed.
4. Serve with tortilla strips.

5. Crispy Tortillas: Heat oil over medium-high heat a small pan. 
6. Add tortilla strips in small batches and fry until crisp. 
7. Drain on paper towels and salt.

Cream of Tomato Soup with basil

Ready-to-use garden tomatoes + extra Hildebrand (whole) Milk and fresh basil combine to create a creamy and delicious soup for lunch. We served it with grilled cheese sandwiches for a classic combo. 

NOTE: The acid in tomatoes can curdle milk. To avoid curdling, the milk used in cream soups is thickened to create a roux and then a little of the roux is gradually added to the tomatoes. 

 

Cream of Tomato Soup with basil   4 to 6 servings

1/4 cup butter

1/3 cup finely diced onions (yellow)

1 teaspoon minced garlic

1/4 cup all-purpose flour

1 teaspoon kosher salt

1/2 teaspoon pepper

3 tablespoons basil, chopped or 1/2 to 1 teaspoon dried

1 tablespoon basil pesto (optional but it adds a nice flavor boost)

1 tablespoon granulated sugar

2 1/2 cups milk

About 28 ounces chopped garden tomatoes, peeled & excess seeds removed (or use equivalent amount of canned tomatoes

3 tablespoons tomato paste

1/2 cup grated Parmesan cheese

Fresh basil leaves and dollops of sour cream for garnish, optional 

1. In a large pot, melt butter over medium heat.
2. Add onions and cook until it begins to turn transparent. Add garlic and cook an additional minute.
3. Whisk flour into butter, add salt and pepper; cook for a minute or two to avoid a raw flour taste. 
4. Add basil, pesto and 1 tablespoon sugar; stir to combine.  
5. Slowly add milk, and whisk until combined. Cook and stir (I like to change to a wooden spoon) until mixture is thickened.

   

   Above: Flour-milk mixture (roux) when first combined.
   Below: Thickened roux/ 

   
6. Mix tomatoes and tomato paste in a bowl. Add a little of the thickened milk mixture (the roux) to the tomatoes stirring as they are added. Then pour that tomato & thickened milk mixture back into the pan along with the Parmesan cheese; stir to combine. Taste and adjust seasonings as needed. Simmer for a few minutes to merge the flavors. 
   
7. Puree with an immersion blender (or cool slightly and blend in a blender or food processor).
   
8. Garnish with basil leaves and dollops of sour cream if desired. 

Recipe without photos . . .Cream of Tomato Soup with basil   4 to 6 servings

1/4 cup butter

1/3 cup finely diced onions (yellow)

1 teaspoon minced garlic

1/4 cup all-purpose flour

1 teaspoon kosher salt

1/2 teaspoon pepper

3 tablespoons basil, chopped or 1/2 to 1 teaspoon dried

1 tablespoon basil pesto  (optional but it adds a nice flavor boost)

1 tablespoon granulated sugar

2 1/2 cups milk

About 28 ounces chopped garden tomatoes, peeled & excess seeds removed (or use equivalent amount of canned tomatoes

3 tablespoons tomato paste

1/2 cup grated Parmesan cheese

Fresh basil leaves and dollops of sour cream for garnish, optional 

1. In a large pot, melt butter over medium heat.
2. Add onions and cook until it begins to turn transparent. Add garlic and cook an additional minute.
3. Whisk flour into butter, add salt and pepper; cook for a minute or two to avoid a raw flour taste. 
4. Add basil, pesto and 1 tablespoon sugar; stir to combine.  
5. Slowly add milk, and whisk until combined. Cook and stir (I like to change to a wooden spoon) until mixture is thickened.
6. Mix tomatoes and tomato paste in a bowl. Add a little of the thickened milk mixture (the roux) to the tomatoes stirring as they are added. Then pour that tomato & thickened milk mixture back into the pan along with the Parmesan cheese; stir to combine. Taste and adjust seasonings as needed.Simmer for a few minutes to merge the flavors. 
7. Puree with an immersion blender (or cool slightly and blend in a blender or food processor).
8. Garnish with basil leaves and dollops of sour cream if desired. 

Tex Mex Chicken & Zucchini Skillet

A skillet meal loaded with garden veggies. A tasty meal-in-one that is a quick fix! 

Tex Mex Chicken & Zucchini Skillet     4 servings 

1 to 2 tablespoon olive oil 

1/2 medium onion, diced 

1 medium bell pepper, diced

2 garlic cloves minced

About 3/4 cup corn frozen or fresh (I used corn cut from the cob)

About 3/4 cup garden tomatoes, peeled & cut into chunks

About 1 to 1 1/2 cups cooked chicken, chopped or shredded

1 teaspoons taco seasoning, homemade or commercial or homemade taco seasoning

1 1/2 teaspoons cumin 

1 teaspoon kosher salt

Ground black pepper to taste

1 medium zucchini, seeded & cut into chunks

1 cup Cheddar or Pepper Jack cheese, shredded (or use a combo) 

1. Heat olive oil in  medium cast iron (or other heavy) skillet on low to medium heat with the.
2. Add onion, and bell pepper; sauté for 3 minutes, stirring occasionally; add garlic after about 2 minutes. 
3. Add corn, beans, tomatoes, cooked chicken, taco seasoning, cumin, salt & pepper. Stir, cover and cook on low-medium for 10 minutes; add zucchini after about 5 minutes (add now to avoid overcooking). 
   

   
   
4. Sprinkle with cheese, cover and cook for a few minutes or until cheese has melted. 

   



Recipe without photos . . . Tex Mex Chicken & Zucchini Skillet     4 servings 

1 to 2 tablespoon olive oil 

1/2 medium onion, diced 

1 medium bell pepper, diced

2 garlic cloves minced

About 3/4 cup corn frozen or fresh (I used corn cut from the cob)

About 3/4 cup garden tomatoes, peeled & cut into chunks

About 1 to 1 1/2 cups cooked chicken, chopped or shredded

1 teaspoons taco seasoning, homemade or commercial or homemade taco seasoning

1 1/2 teaspoons cumin 

1 teaspoon kosher salt

Ground black pepper to taste

1 medium zucchini, seeded & cut into chunks

1 cup Cheddar or Pepper Jack cheese, shredded (or use a combo) 

1. Heat olive oil in  medium cast iron (or other heavy) skillet on low to medium heat with the.
2. Add onion, and bell pepper; sauté for 3 minutes, stirring occasionally; add garlic after about 2 minutes. 
3. Add corn, beans, tomatoes, cooked chicken, taco seasoning, cumin, salt & pepper. Stir, cover and cook on low-medium for 10 minutes; add zucchini after about 5 minutes (add now to avoid overcooking). 
4. Sprinkle with cheese, cover and cook for a few minutes or until cheese has melted.
















Chickpea Curry (Chole) — A book (The Perfumist of Paris by Alka Joshi) inspired meal

 “The Perfumist of Paris” by Alka Joshi was the inspiration for this recipe. Full of flavor, this filling dish, served over basmati rice, reminded us of the dishes served at Monsoon Indian Grille in Topeka. Pungent spices, scents and fragrances are woven into an intriguing story about a young Indian girl who becomes a perfumer in Paris. The author even includes a couple of recipes at the end of the book including this vegetarian-based Indian dish. I did cut it in half for just the two of us. 

 

Chickpea Curry (Chole)

3 tablespoons coconut or canola oil 

2 teaspoons cumin seeds

1 yellow or white onion, finely chopped

4 cloves garlic, minced

1 teaspoon ginger, minced

1 teaspoon red chili powder or red pepper flakes, or to taste

2 teaspoons cumin powder

2 tablespoons turmeric powder

2 teaspoons garam marsala

2 tablespoons coriander powder

1 teaspoon black pepper

2 to 3 teaspoons salt, or to taste

1 (14.5. oz.) can crushed or diced tomatoes

1 1/2 cup water, or broth or coconut milk

2 (15.5 oz.) cans chickpeas (garbanzo beans), drained

1 cup coriander/cilantro leaves

1. Heat oil or medium in deep skillet or large saucepan with a heavy bottom. Add cumin seeds and cook until they sizzle.
2. Add onions, garlic, ginger and red chili powder or red peer flakes; saute until onions are translucent. 
3. Add cumin, tomatoes, garam marsala, coriander powder, black pepper and salt; mix until a paste forms. If the paste is too dry, add water
4. Add tomatoes to the spice paste. Stir.
5. Add the water/broth/coconut milk and chickpeas, stir and turn heat to low. Simmer about 15 minutes until the chickpeas soften.
6. Garnish with cilantro leaves.

Ratatouille Cassoulet with Herb Drizzle

Ratatouille is a favorite summertime dish but usually I make more of a "stewed" version. After perusing several cassoulet recipes, this is what I can up with. It was so delicious and combined nicely with baked white fish. 

Veggie amounts are general; I just used the amount that filled the casserole dish I was using.  I ended up with a couple of leftover eggplant rounds so just chopped them up and added them to the sauce. Obviously, it's a flexible recipe!

Ratatouille Cassoulet with Herb Drizzle   4servings

Veggies 

1 smaller eggplant

3 to 4 roma tomatoes

2 to 3 smaller zucchini (could use a yellow summer squash for one zucchini

Sauce

1 to 2 tablespoons olive oil

1/2 onion, diced

2 cloves garlic, minced

2 smaller bell peppers — green, red or yellow                       

Salt, to taste

Pepper, to taste

About 7 to 8 ounces crushed tomatoes (I used peeled and chopped fresh tomatoes)

1 tablespoons chopped fresh basil

Herb Drizzle 

2 tablespoons chopped fresh basil, from 8-10 leaves

1 teaspoon garlic, minced

2 tablespoons chopped fresh parsley

2 teaspoons fresh thyme

Salt, to taste

Pepper, to taste

4 tablespoons olive oil

Topping

Grated Parmesan cheese 

Veggies: Peel the eggplant, slice into approximately 1/16-inch rounds and then cut into half if eggplant rounds are large in comparison to the zucchini rounds. Lay eggplant on paper towel, salt liberally on both sides and let set for about 30 minutes to draw out excess moisture. Wipe off excess salt before assembling the cassoulet.

Cut tomatoes and zucchini into approximately1/16-inch (1-mm) rounds, then set aside.

Sauce: Heat the olive oil over medium-high heat. Sauté the onion, garlic, and bell peppers until soft, about 10 minutes. Season with salt and pepper, then add the crushed tomatoes. Stir until the ingredients are fully incorporated. Remove from heat, then add the basil; stir. 

Assemble: Spoon most of the sauce into a greased or sprayed casserole dish. Arrange  the sliced veggies in alternating patterns on top of the sauce from the outer edge to the middle of the pan. Season with salt and pepper. Spoon any leftover sauce on top of the veggies. 

Herb Drizzle: In a small bowl, mix together the basil, garlic, parsley, thyme, salt, pepper, and olive oil. Spoon the herb seasoning over the vegetables.

Bake: Cover the pan with foil and bake in a preheated 375° oven for 40 minutes. Uncover, then bake for another 10 20 minutes, until the vegetables are softened. Add Parmesan cheese during the last few minutes. Allow to cool for a few minutes before serving.

 

Make Ahead: Dip prepared eggplant in tomato sauce before spooning into the casserole; this will prevent discoloration of the slices.

Recipe without photos:

Ratatouille Cassoulet with Herb Drizzle   4servings

Veggies 

1 smaller eggplant

3 to 4 roma tomatoes

2 to 3 smaller zucchini (could use a yellow summer squash for one zucchini

Sauce

1 to 2 tablespoons olive oil

1/2 onion, diced

2 cloves garlic, minced

2 smaller bell peppers — green, red or yellow                       

Salt, to taste

Pepper, to taste

About 7 to 8 ounces crushed tomatoes (I used peeled and chopped fresh tomatoes)

1 tablespoons chopped fresh basil

Herb Drizzle 

2 tablespoons chopped fresh basil, from 8-10 leaves

1 teaspoon garlic, minced

2 tablespoons chopped fresh parsley

2 teaspoons fresh thyme

Salt, to taste

Pepper, to taste

4 tablespoons olive oil

Topping

Grated Parmesan cheese 

Veggies: Peel the eggplant, slice into approximately 1/16-inch rounds and then cut into half if eggplant rounds are large in comparison to the zucchini rounds. Lay eggplant on paper towel, salt liberally on both sides and let set for about 30 minutes to draw out excess moisture. Wipe off excess salt before assembling the cassoulet.

Cut tomatoes and zucchini into approximately1/16-inch (1-mm) rounds, then set aside.

Sauce: Heat the olive oil over medium-high heat. Sauté the onion, garlic, and bell peppers until soft, about 10 minutes. Season with salt and pepper, then add the crushed tomatoes. Stir until the ingredients are fully incorporated. Remove from heat, then add the basil; stir. 

Assemble: Spoon most of the sauce into a greased or sprayed casserole dish. Arrange  the sliced veggies in alternating patterns on top of the sauce from the outer edge to the middle of the pan. Season with salt and pepper. Spoon any leftover sauce on top of the veggies. 

Herb Drizzle: In a small bowl, mix together the basil, garlic, parsley, thyme, salt, pepper, and olive oil. Spoon the herb seasoning over the vegetables.

Bake: Cover the pan with foil and bake in a preheated 375° oven for 40 minutes. Uncover, then bake for another 10 20 minutes, until the vegetables are softened. Add Parmesan cheese during the last few minutes. Allow to cool for a few minutes before serving.

 

Make Ahead: Dip prepared eggplant in tomato sauce before spooning into the casserole; this will prevent discoloration of the slices.

Moussaka: Eggplant Casserole

Today’s excess garden produce was turned into Moussaka —  A Greek eggplant casserole that consists of  layers of roasted eggplant, spiced meat sauce and creamy béchamel (white) sauce.

Moussaka: Eggplant Casserole    4 servings

1 medium to large eggplant, sliced lengthwise into ¼ inch-thick slices, end slices discarded

Salt

Olive oil

For the meat sauce:

1/2 large yellow onion, finely chopped

1/2 pound ground beef, sausage or lamb

2 teaspoons dried oregano

1/4 teaspoon ground cinnamon

1/2 teaspoon black pepper

1/4 teaspoon ground nutmeg

1/4 teaspoon paprika

7 to 8 ounces diced tomatoes (canned)

1/4 cup red wine

1/4 cup hot beef broth

For the béchamel:

1/4 cup olive oil

1/3 cup all-purpose flour

1/4 teaspoon salt

1/8 teaspoon nutmeg

2 cups milk,

1 large egg

1. Eggplant: Salt the eggplant. Spread the eggplant slices in one layer and sprinkle with salt. Let set for 30 minutes to "sweat out" its bitterness. Pat the eggplant slices dry, removing excess salt, brush with olive oil and add to a hot grill pan. Set a bacon press (or another pan) on top of the slices; grill a few minutes and then turn and grill until slices are softened and golden. 
   
2. Meat Sauce: Heat 2 tablespoons olive oil in a skillet. Cook the onions on medium heat until they turn slightly golden brown, stirring regularly (about 5 minutes). Add the ground meat; cook until fully browned, tossing regularly. Add the dried oregano, cinnamon, pepper, nutmeg, and paprika. Stir to coat the meat with the spices. Add the wine and boil for 1 minute to reduce. Stir in the broth and canned tomatoes.. Simmer over medium-low heat for 20 to 30 minutes.
   
3. Preheat the oven to 350°F. 
4. Bechamel: In a large saucepan, heat the olive oil over medium-high heat until shimmering but not smoking. Stir in the flour, salt, and pepper. Cook until golden (if needed, added a little more olive oil). Gradually add the milk, whisking continuously. Continue to cook, stirring occasionally, over medium heat for 5 to 7 minutes. Add the nutmeg. In a small bowl, whisk a small amount of the hot bechamel mixture with the egg. Then return all to the pan and stir into the bechamel mixture. Continue to stir or whisk the mixture bringing to a gentle boil for just 2 more minutes. Taste and adjust the seasoning. Remove from the heat and allow to cool and thicken a little more. 
   
5. Assemble the moussaka. When ready, lightly oil a 8x8-inch oven-safe baking dish. Layer half the eggplant slices on the bottom. Add the meat sauce and spread well. Add the remaining eggplant slices. Pour the bechamel on top and spread to cover all the eggplant, then sprinkle with the bread crumbs. 
   
   
   

   
6. Bake the moussaka casserole on the center rack of the heated oven for 45 minutes. If you need to, transfer the baking pan to the top rack and broil briefly so that the top of the moussaka gains a nice golden brown color (watch carefully). Remove from the heat and let the casserole sit for 10 minutes before cutting through into squares to serve. 
   

Make ahead tips: You can prepare and broil the eggplant and meat sauce a day or two in advance. The bechamel sauce can also be made a few days ahead (it can hold texture for about 1 week,). If you prepare the components of this eggplant casserole ahead of time, keep them each in the fridge in separate tightly-closed containers. If the bechamel thickens too much, reheat it gently over low heat, adding a little more milk and whisking to make sure the mixture is not lumpy. 

Recipe without photos . . .

Moussaka: Eggplant Casserole    4 servings

1 medium to large eggplant, sliced lengthwise into ¼ inch-thick slices, end slices discarded

Salt

Olive oil

For the meat sauce:

1/2 large yellow onion, finely chopped

1/2 pound ground beef, sausage or lamb

2 teaspoons dried oregano

1/4 teaspoon ground cinnamon

1/2 teaspoon black pepper

1/4 teaspoon ground nutmeg

1/4 teaspoon paprika

7 to 8 ounces diced tomatoes (canned)

1/4 cup red wine

1/4 cup hot beef broth

For the béchamel:

1/4 cup olive oil

1/3 cup all-purpose flour

1/4 teaspoon salt

1/8 teaspoon nutmeg

2 cups milk

1 large egg

1. Eggplant: Salt the eggplant. Spread the eggplant slices in one layer and sprinkle with salt. Let set for 30 minutes to "sweat out" its bitterness. Pat the eggplant slices dry, removing excess salt, brush with olive oil and add to a hot grill pan. Set a bacon press (or another pan) on top of the slices; grill a few minutes and then turn and grill until slices are softened and golden. 
2. Meat Sauce: Heat 2 tablespoons olive oil in a skillet. Cook the onions on medium heat until they turn slightly golden brown, stirring regularly (about 5 minutes). Add the ground meat; cook until fully browned, tossing regularly. Add the dried oregano, cinnamon, pepper, nutmeg, and paprika. Stir to coat the meat with the spices. Add the wine and boil for 1 minute to reduce. Stir in the broth and canned tomatoes.. Simmer over medium-low heat for 20 to 30 minutes.
3. Preheat the oven to 350°F. 
4. Bechamel: In a large saucepan, heat the olive oil over medium-high heat until shimmering but not smoking. Stir in the flour, salt, and pepper. Cook until golden (if needed, added a little more olive oil). Gradually add the milk, whisking continuously. Continue to cook, stirring occasionally, over medium heat for 5 to 7 minutes. Add the nutmeg. In a small bowl, whisk a small amount of the hot bechamel mixture with the egg. Then return all to the pan and stir into the bechamel mixture. Continue to stir or whisk the mixture bringing to a gentle boil for just 2 more minutes. Taste and adjust the seasoning. Remove from the heat and allow to cool and thicken a little more. 
5. Assemble the moussaka. When ready, lightly oil a 8x8-inch oven-safe baking dish. Layer half the eggplant slices on the bottom. Add the meat sauce and spread well. Add the remaining eggplant slices. Pour the bechamel on top and spread to cover all the eggplant, then sprinkle with the bread crumbs. 
6. Bake the moussaka casserole on the center rack of the heated oven for 45 minutes. If you need to, transfer the baking pan to the top rack and broil briefly so that the top of the moussaka gains a nice golden brown color (watch carefully). Remove from the heat and let the casserole sit for 10 minutes before cutting through into squares to serve. 

Make ahead tips: You can prepare and broil the eggplant and meat sauce a day or two in advance. The bechamel sauce can also be made a few days ahead (it can hold texture for about 1 week,). If you prepare the components of this eggplant casserole ahead of time, keep them each in the fridge in separate tightly-closed containers. If the bechamel thickens too much, reheat it gently over low heat, adding a little more milk and whisking to make sure the mixture is not lumpy. 

 

Shrimp and Okra with Sausage

Barry planted a row of okra that promises to feed the county . . . so I’m on the lookout for okra recipes . . . and this one is mighty tasty! 

Shrimp and Okra with Sausage   4 to 6 servings

5 tablespoons olive oil, divided

1 large onion, finely chopped

Kosher salt

1 green, red or yellow bell pepper, seeds and ribs removed, finely chopped

4 celery stalks, chopped

4 garlic cloves, finely chopped

1 lb. fresh okra, cut into ½" pieces, or sliced frozen okra

1lb. smoked pork sausage (such as andouille or kielbasa), sliced ½" thick

1½ cups tomato sauce and/or canned tomatoes with onions

Cayenne pepper

Creole seasoning

1 lb. large shrimp, peeled, deveined

Steamed rice for serving 

1. Heat 3 tablespoons oil in a medium pot over medium-high. Add onion and a pinch of salt. Cook, stirring occasionally, until softened, 6 to 8 minutes. 
2. Add bell pepper, celery, and garlic. Cook, stirring, until vegetables are softened and just beginning to brown, 8 to 0 minutes.
   
3. Add okra and remaining 2 tablespoons oil. Cook, stirring often, until okra is crisp-tender and has lost most of its gumminess, 6 to 8 minutes. Reduce heat to medium. 
4. Add sausage and cook until it begins to release some fat and plump up, about 5 minutes.
   
5. Add tomato sauce/tomatoes and a pinch or more of cayenne to pot; season with Creole seasoning. Bring to a simmer and cook until flavors come together, about 10 minutes. Add shrimp and cook just until cooked through, about 5 minutes.
   
   
   
6. Serve shrimp over rice. 

Recipe without photos . . . Shrimp and Okra with Sausage   4 to 6 servings

5 tablespoons olive oil, divided

1 large onion, finely chopped

Kosher salt

1 green, red or yellow bell pepper, seeds and ribs removed, finely chopped

4 celery stalks, chopped

4 garlic cloves, finely chopped

1 lb. fresh okra, cut into ½" pieces, or sliced frozen okra

1lb. smoked pork sausage (such as andouille or kielbasa), sliced ½" thick

1½ cups tomato sauce and/or canned tomatoes with onions

Cayenne pepper

Creole seasoning

1 lb. large shrimp, peeled, deveined

Steamed rice for serving 

1. Heat 3 tablespoons oil in a medium pot over medium-high. Add onion and a pinch of salt. Cook, stirring occasionally, until softened, 6 to 8 minutes. 
2. Add bell pepper, celery, and garlic. Cook, stirring, until vegetables are softened and just beginning to brown, 8 to 0 minutes.
3. Add okra and remaining 2 tablespoons oil. Cook, stirring often, until okra is crisp-tender and has lost most of its gumminess, 6 to 8 minutes. Reduce heat to medium. 
4. Add sausage and cook until it begins to release some fat and plump up, about 5 minutes.
5. Add tomato sauce/tomatoes and a pinch or more of cayenne to pot; season with Creole seasoning. Bring to a simmer and cook until flavors come together, about 10 minutes. Add shrimp and cook just until cooked through, about 5 minutes.
6. Serve shrimp over rice.